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Korean style chicken burger

I love this chicken burger recipe - it's a healthier take on the usual fried thighs you see in korean chicken recipes. Whilst I do love a fried chicken burger, it can be a bit of a faff to deep fry so I worked out a way to pack in all the flavour with none of the mess using chicken breasts

Prep
30 minutes
Total
30 minutes
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Ingredients
Serves
USMetric
Ingredients checklist
For the chicken
2 --empty--
1 Tablespoon
2 --empty--
1 Tablespoon
2 Tablespoon
3 Tablespoon
3 Tablespoon
1 Tablespoon
For the coleslaw
0.25 --empty--
1 --empty--
2 Tablespoon
0.5 Teaspoon
2 Tablespoon
To assemble
2 --empty--
--empty--
--empty--
--empty--
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Method
  1. Start by making the coleslaw. Slice the cabbage into thin strips and chop the carrots into matchsticks. Pour the vinegar over the veg and add the salt. Mix it by hand for a few seconds and set to one side.
  2. Next, make the sauce for the chicken. Mix together all the ingredients and set to one side while you prep the chicken.
  3. Take each chicken breast in turn and place on a piece of cling film. Fold the cling film over the top of the breasts and use a rolling pin to bash it out until it's an even thickness all over. Slice each breast in half so you have two equal, burger sized pieces that can be stacked up in the burger.
  4. Pour two thirds of the sauce over the chicken and mix it all up.
  5. Next heat a griddle pan and add the sliced burger buns to lightly char the inside and give them a bit of texture.
  6. Now add the chicken to the griddle pan and fry for a couple of minutes on each side until lightly charred and cooked through.
  7. Add the mayonnaise to the coleslaw and mix it up. If you do it too early the purple comes out of the cabbage.
  8. Now, assemble the burgers. Take the bottom bun, add a squidge of mayo and some lettuce. Smother the cook chicken in the leftover sauce and stack up on the burger. Sprinkle with some sesame seeds and add the coleslaw and the top bun. Enjoy!